I’ve already mentioned Hedgehog Cookies in my bio, so I thought I’d talk more about them. It’s one of my favorite recipes and I make a batch about once a month because they are my son Charlie’s favorite cookies. Now, I might be from Kentucky but we don’t actually put hedgehog meat in our cookies. That’s just what he calls Choc-Oat-Chip Cookies because I have always kept them in a Mrs. Tiggy-Winkle cookie jar throughout the years. She’s a lovely hedgehog character from Beatrix Potter’s “Tales of Peter Rabbit” series. I bought it when I first moved to England because Charlie and I enjoyed reading Potter’s sweet stories about garden animals and their exploits.
Still, I realize that confusion can arise when we continue to refer to them as Hedgehog Cookies. Once when he was younger and we were shopping for baking supplies, he said loudly in his best Kentucky accent, “I need these to make Hedge-hawg Cookies! (That’s what I get for encouraging him to call them that!) Upon hearing this strange proclamation, a man shopping nearby, turned to look questioningly at us. Without skipping a beat, I said just as loudly and just as twangy, “And Granny’s bringin’ the Possum Soup!” I laughed all the way out the door!
The recipe is from “Joy of Cooking,” by Irma S. Rombauer and Marion Rombauer Becker (1975, The Bobbs-Merrill Co., Inc.). “Joy” is probably my all-time favorite cookbook and a kitchen essential for any young cook starting out (it also makes a great wedding gift!). I’ve made them so many times that I have the recipe memorized (but in double-batch quantities).
I always use a scoop for these, making them nice and big for him (even though I favor small cookies — especially at Christmas). Naturally, I’ll make an exception for my boy!
Choc-Oat-Chip Cookies (aka Hedgehog Cookies)
Preheat oven to 350 degrees Fahrenheit.
1/2 c butter
Add and cream well:
1/2 c firmly packed brown sugar
1/2 c granulated sugar
Combine and beat until smooth:
1 tsp vanilla
1 Tbsp milk
Sift together and add to the above ingredients:
1 c sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp double-acting baking powder
1/2 tsp salt
When beaten smooth, add:
1 c uncooked quick rolled oats
3/4 c chocolate chips
Beat the mixture well. Drop cookies 2 inches apart on a well-greased cookie sheet and bake 10 to 12 minutes or until light brown.
Yield: about 3 dozen
NOTE: I never, ever grease the cookie sheets. I buy the heavy, non-stick variety and use parchment paper. Works a charm! (You can even reuse the parchment paper — both sides.)